Indulge in the sweet and tangy flavors of summer with our delectable peach tart recipe. This simple yet elegant dessert is sure to impress, featuring a buttery crust, juicy peaches, and a hint of cinnamon. Perfect for any occasion.
Our peach tart recipe is the perfect way to enjoy the sweetness of summer. With fresh, juicy peaches and a buttery, flaky pastry, this dessert is sure to be a crowd-pleaser. Plus, it’s easy to make, so you can spend less time in the kitchen and more time enjoying the beautiful weather.
During the peach season, this great recipe for a peach tart is one of the best ways to utilize the summer fruit.
Fresh peach tarts feature simple ingredients that come together to create spectacular results. All you need is fresh peaches, butter, sugar, flour, and a few other pantry staples.
The crust is easy to make and can be prepared ahead of time, making this a great option for busy weeknights or summer gatherings.
Ready to indulge in the sweet flavors of summer? Try our peach tart recipe today and impress your friends and family with this delicious and simple dessert.
How to Make a Peach Tart
Ingredients:
- 2 peaches, thinly sliced
- 1 tablespoon all purpose flour
- ⅛ teaspoon salt
- ¼ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 sheet frozen puff pastry
- 1 cup raspberries
- 1 tablespoon honey
- 1 tablespoon water
Directions:
Heat oven to 425 degrees fahrenheit.
Prepare a baking sheet with parchment paper.
In a large bowl, add the peaches, flour, cinnamon, salt, 2 tablespoons of brown sugar, and 2 tablespoons of white sugar.
Toss peaches in the mixture, tossing until the dry ingredients are fully melted into them.
Unfold the puff pastry on the parchment paper and create a 1 inch square border with a paring knife.
Transfer the peaches to the center of the pastry sheet. Spread the sliced peaches evenly throughout the sheet covered all areas except the edges where you create the 1 inch border.
Now fold each side of the square over the edge of the peaches to enclose the tart.
Score the edges of the pastry with whatever design you would like.
For a shiny, golden crust, brush your tart with egg wash before baking. This will also help your toppings adhere to the crust.
To make the egg wash, simply whisk together one beaten egg with a tablespoon of water, milk, or cream until well combined in a small bowl.
Use a pastry brush to brush the egg wash onto the surface of the pastry before baking. For a richer color, you can also use just the egg yolks.
Place the tart in the oven to bake for 27 minutes.
While that is in the oven, make the raspberry drizzle.
In a pan add the raspberries, the rest of the brown and white sugars, the honey and water. Stir everything together.
Heat over medium heat until the mixture begins to boil.
Start mashing the raspberries a bit while stirring and turn the heat on low, letting simmer for 8 minutes.
Remove from the heat and strain this thick raspberry mixture into a bowl.
Smash any whole raspberries left through the strainer as you drain all the syrup from the mixture.
Place this raspberry syrup into a small plastic bag and set aside.
Once the peach tart is done and the crust is golden brown, remove from the oven and cool on a wire rack.
Cut the tip of the plastic bag for the raspberry drizzle.
Drizzle all over the top of the tart in a diagonal motion.
Cut and enjoy the dish while still warm or store in the refrigerator for later.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
See Also: Whipped Cream Recipe | Lemonade Recipe | Blackberry Iced Tea | Blueberry Sauce Recipe | How to Make Fruit Cobblers
Tips for the Perfect Peach Tart
Here are some tips to help you make the perfect peach tart:
- Choose ripe peaches: For the best flavor and texture, choose juicy fruit that is ripe but still firm. Overripe peaches can become mushy and too sweet.
- Keep your ingredients cold: When working with the pie crust, it’s important to keep your ingredients cold. This helps create a flaky, tender crust. Chill your dough before rolling it out, and keep your butter and other ingredients in the fridge until you’re ready to use them.
- Blind bake your crust: Blind baking your crust means baking it before adding the filling. This helps prevent a soggy bottom and ensures that the crust is fully cooked. To blind bake, line your crust with parchment paper or aluminum foil, then fill it with pie weights or dry beans.
- Add flavor with spices: Peaches pair well with warm spices like cinnamon, nutmeg, and ginger. Consider adding a sprinkle of your favorite spice to your filling to give your tart extra flavor.
- After baking, allow your peach tart to cool completely before slicing. This will help the filling set and prevent it from oozing out when you cut into it.
- You can also experiment with different crusts, like a graham cracker crust, a sweet shortcrust pastry or a nut-based crust, for a unique twist on this classic recipe.
- Try using a tart pan with a removable bottom to give your peach tart a unique shape or you can also experiment with other baking pans such as a pie pan or a springform pan.
- Don’t overfill the tart: Overfilling the tart with too much peach filling can cause it to spill over and make a mess in the oven. Keep the filling level below the top edge of the crust.
- Transform this tart recipe into mini peach pies by using a biscuit cutter to shape the crust into small concentric circles or use pre-made tart shells to make mini peach tart..
- Follow the recipe instructions carefully for baking time and temperature. Over-baking the tart can cause the filling to become tough and dry, while under-baking can result in a runny filling.
- Allow the tart to cool completely before slicing and serving to allow the filling to set and the flavors to meld together.
When choosing peaches for a peach tart, look for ripe, firm peaches with a fragrant aroma. Yellow peaches are a popular choice for tarts as they have a sweet flavor, but white peaches can also be used for a milder taste. Avoid overripe or mushy peaches as they can become too watery and affect the texture of the tart.
Yes, you can use frozen or canned peaches for a peach tart. If using frozen peaches, be sure to thaw and drain them before using. If using canned peaches, drain them well before using. You may need to adjust the sugar in the recipe depending on how sweet the peaches are.
To keep the peach slices from getting too watery on the tart, you can sprinkle them with a little bit of sugar and let them sit for about 15-20 minutes before placing them on the tart. This will help draw out some of the excess moisture from the peaches. Drain the peach juice. Additionally, make sure not to overcrowd the peaches on the tart and avoid using overly ripe or juicy peaches.
Yes, you can make a peach tart ahead of time. To store it, let the tart cool completely to room temperature and then cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 2-3 days.
To reheat place in the oven at 350 degrees for 8 minutes.
You can check if the peach tart is fully cooked by inserting a toothpick or a cake tester into the center of the tart. If it comes out clean, the tart is done. Another way to check is by gently shaking the tart – if the center looks set and doesn’t jiggle, it is ready. It’s important to keep an eye on the tart towards the end of the cooking process to prevent overcooking or burning.
Yes, you can add other fruits to a peach tart. Some fruits that pair well with peaches include blueberries, raspberries, strawberries, and blackberries. You can also add some lemon zest or juice for a citrusy twist. Keep in mind that adding other fruits may require adjustments to the recipe to ensure that the tart doesn’t become too watery.
How to Make the Ultimate Peach Tart
Ingredients
- 2 peaches, thinly sliced
- 1 tablespoon all purpose flour
- ⅛ teaspoon salt
- ¼ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 sheet frozen puff pastry
- 1 cup raspberries
- 1 tablespoon honey
- 1 tablespoon water
- 1 egg
Instructions
Heat oven to 425 degrees fahrenheit.
Prepare a baking sheet with parchment paper.
In a large bowl, add the peaches, flour, cinnamon, salt, 2 tablespoons of brown sugar, and 2 tablespoons of white sugar.
Toss peaches in the mixture, tossing until the dry ingredients are fully melted into them.
Unfold the puff pastry on the parchment paper and create a 1 inch square border with a paring knife.
Transfer the peaches to the center of the pastry sheet. Spread the sliced peaches evenly throughout the sheet covered all areas except the edges where you create the 1 inch border.
Now fold each side of the square over the edge of the peaches to enclose the tart.
Score the edges of the pastry with whatever design you would like.
For a shiny, golden crust, brush your tart with egg wash before baking. This will also help your toppings adhere to the crust.
To make the egg wash, simply whisk together one beaten egg with a tablespoon of water, milk, or cream until well combined in a small bowl.
Use a pastry brush to brush the egg wash onto the surface of the pastry before baking. For a richer color, you can also use just the egg yolks.
Place the tart in the oven to bake for 27 minutes.
While that is in the oven, make the raspberry drizzle.
In a pan add the raspberries, the rest of the brown and white sugars, the honey and water. Stir everything together.
Heat over medium heat until the mixture begins to boil.
Start mashing the raspberries a bit while stirring and turn the heat on low, letting simmer for 8 minutes.
Remove from the heat and strain this thick raspberry mixture into a bowl.
Smash any whole raspberries left through the strainer as you drain all the syrup from the mixture.
Place this raspberry syrup into a small plastic bag and set aside.
Once the peach tart is done and the crust is golden brown, remove from the oven and cool on a wire rack.
Cut the tip of the plastic bag for the raspberry drizzle.
Drizzle all over the top of the tart in a diagonal motion.
Cut and enjoy the dish while still warm or store in the refrigerator for later.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
Notes
Tips for the Perfect Peach Tart
Here are some tips to help you make the perfect peach tart:
- Choose ripe peaches: For the best flavor and texture, choose juicy fruit that is ripe but still firm. Overripe peaches can become mushy and too sweet.
- Keep your ingredients cold: When working with pie crust, it's important to keep your ingredients cold. This helps create a flaky, tender crust. Chill your dough before rolling it out, and keep your butter and other ingredients in the fridge until you're ready to use them.
- Blind bake your crust: Blind baking your crust means baking it before adding the filling. This helps prevent a soggy bottom and ensures that the crust is fully cooked. To blind bake, line your crust with parchment paper or aluminum foil, then fill it with pie weights or dry beans.
- Add flavor with spices: Peaches pair well with warm spices like cinnamon, nutmeg, and ginger. Consider adding a sprinkle of your favorite spice to your filling to give your tart extra flavor.
- After baking, allow your peach tart to cool completely before slicing. This will help the filling set and prevent it from oozing out when you cut into it.
- You can also experiment with different crusts, like a graham cracker crust, a sweet shortcrust pastry or a nut-based crust, for a unique twist on this classic recipe.
- Try using a tart pan with a removable bottom to give your peach tart a unique shape or you can also experiment with other baking pans such as a pie pan or a springform pan.
- Don't overfill the tart: Overfilling the tart with too much peach filling can cause it to spill over and make a mess in the oven. Keep the filling level below the top edge of the crust.
- Transform this tart recipe into mini peach pies by using a biscuit cutter to shape the crust into small concentric circles or use pre-made tart shells to make mini peach tart..
- Follow the recipe instructions carefully for baking time and temperature. Over-baking the tart can cause the filling to become tough and dry, while under-baking can result in a runny filling.
- Allow the tart to cool completely before slicing and serving to allow the filling to set and the flavors to meld together.
